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Thursday, May 5, 2011

Spicy Grilled Fish Tacos

Just in time for Cinco de Mayo! As we all know, I love Mexican-inspired dishes, and I really love fish tacos. I typically make Baja Fish Tacos, but when I saw these on Tasty Kitchen, I knew I had to try them. They were fabulous! The avocado cream and spicy slaw are perfect with the grilled fish. I had some of both accouterments left over, so I made these again the second night with grilled chicken instead of fish. The chicken tacos were equally delicious, so if you don't love seafood, I recommend trying this recipe out with chicken. I served these with Smashed Black Beans. Adapted from Patio Daddio (via Tasty Kitchen).


Ingredients:
Tacos
6 tilapia fillets (or other flaky, white fish)
12 6-inch corn tortillas
1/4 cup cilantro, chopped
2 tbsp hot sauce
Canola oil

Marinade
1/3 cup canola oil
Juice of two limes
1 tsp garlic salt
2 tbsp adobo sauce (from a can of chipotles in adobo)

Avocado Cream
1 large avocado, peeled and seeded
1 cup sour cream
Juice of one lime
1 tsp garlic salt

Directions:
Combine marinade ingredients in a large zip lock bag. Place the fish fillets in the bag, making sure they are evenly covered with marinade. Seal the bag and allow fish to marinate for 30 minutes.

Mash the avocado in a medium bowl, add the sour cream, lime, and garlic salt and whisk to combine. Cover and refrigerate (may be made up to a day in advance).

Start the grill to cook at 450-500. Remove fish from marinade, drain excess marinade and pat dry with a paper towel. Coat each fillet with a teaspoon or so hot sauce. Lightly oil the fillets with canola oil.

Oil the grill grate with canola oil. The oil will smoke slightly so wait for the smoke to stop before adding the fish to the grill. Add the fish to the grill, cooking three minutes. Flip fish and cook one minute longer or until fish flakes easily with a fork. Remove the fish to a plate and drizzle with lime juice. Warm the tortillas on the grill.

Using a fork, separate fish fillets into chunks. To serve, smear the avocado cream on a tortilla, top with fish chunks, slaw, and cilantro.



Linked to Prairie Story Recipe Swap Thursday, EKat's Kitchen Friday Potluck.

Labels: , ,

3 Comments:

Blogger julie said...

I saw those on tasty kitchen as well and thought they looked amazing! I'll definitely have to try them; I'm always looking for good fish taco recipes.

May 7, 2011 at 4:59 PM  
Blogger Kitchen Belleicious said...

I love substituting seafood for meat or chicken in tacos. You still have the tex-mex flavors but just lighter. I love your version!

May 9, 2011 at 8:22 AM  
Blogger Tanja @ Postmodern Hostess said...

As usual.... droooooooool! :-) Now that the weather is getting more summer-y, it's the perfect time to try a recipe like this one. On the list!

May 9, 2011 at 4:22 PM  

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C + C Marriage Factory: Spicy Grilled Fish Tacos

Spicy Grilled Fish Tacos

Just in time for Cinco de Mayo! As we all know, I love Mexican-inspired dishes, and I really love fish tacos. I typically make Baja Fish Tacos, but when I saw these on Tasty Kitchen, I knew I had to try them. They were fabulous! The avocado cream and spicy slaw are perfect with the grilled fish. I had some of both accouterments left over, so I made these again the second night with grilled chicken instead of fish. The chicken tacos were equally delicious, so if you don't love seafood, I recommend trying this recipe out with chicken. I served these with Smashed Black Beans. Adapted from Patio Daddio (via Tasty Kitchen).


Ingredients:
Tacos
6 tilapia fillets (or other flaky, white fish)
12 6-inch corn tortillas
1 cup Southwest Slaw
1/4 cup cilantro, chopped
2 tbsp hot sauce
Canola oil

Marinade
1/3 cup canola oil
Juice of two limes
1 tsp garlic salt
2 tbsp adobo sauce (from a can of chipotles in adobo)

Avocado Cream
1 large avocado, peeled and seeded
1 cup sour cream
Juice of one lime
1 tsp garlic salt

Directions:
Combine marinade ingredients in a large zip lock bag. Place the fish fillets in the bag, making sure they are evenly covered with marinade. Seal the bag and allow fish to marinate for 30 minutes.

Mash the avocado in a medium bowl, add the sour cream, lime, and garlic salt and whisk to combine. Cover and refrigerate (may be made up to a day in advance).

Start the grill to cook at 450-500. Remove fish from marinade, drain excess marinade and pat dry with a paper towel. Coat each fillet with a teaspoon or so hot sauce. Lightly oil the fillets with canola oil.

Oil the grill grate with canola oil. The oil will smoke slightly so wait for the smoke to stop before adding the fish to the grill. Add the fish to the grill, cooking three minutes. Flip fish and cook one minute longer or until fish flakes easily with a fork. Remove the fish to a plate and drizzle with lime juice. Warm the tortillas on the grill.

Using a fork, separate fish fillets into chunks. To serve, smear the avocado cream on a tortilla, top with fish chunks, slaw, and cilantro.



Linked to Prairie Story Recipe Swap Thursday, EKat's Kitchen Friday Potluck.

Labels: , ,